A delectable cake that can emerge from your pantry without a hint of sugar or flour, satisfying sweet cravings while being friendly to your waistline.
Ingredients
Scale:
2 cups almond flour
1 ½ cups grated carrots (about 3 medium carrots)
½ cup unsweetened applesauce
½ cup erythritol or a preferred natural sweetener
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
3 large eggs
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or line it with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until evenly mixed.
In another bowl, whisk together the eggs, applesauce, erythritol (or your chosen sweetener), and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix, which can lead to a denser texture.
Gently fold in the grated carrots and nuts, if using. This will help distribute the flavors evenly throughout the batter.
Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
